You'll love these thick, chewy and gooey Walnut Chocolate Chunk Cookies. One bite and you're taste buds will explode with walnuts, chocolate and soft inside cookie.
Who wants a cookie? I do! Apparently the kids do too!
When that sweet tooth hits, there’s nothing better than cookies!
Besides, when your kids request cookies what are you going to do? Make them of course!
These Walnut Chocolate Chunk Cookies are so thick and loaded with gooey chocolate pieces and crunch walnuts.
They are so good!
Here’s why you need to make these Walnut Chocolate Chunk Cookies.
These cookies are:
- loaded with a mixture of gooey chocolate pieces
- crunchy walnuts
- thick and chewy in the middle
- perfect crisp on the edges
- perfect for the weekend munchies
This is the most delicious cookies I’ve baked so far this year! And it’s only January!
Do I have to use the nuts?
No, not at all. Leave out the nuts. You really need not use them if you don’t like nuts.
Add an additional ¼ cup of chocolate chips and you’ll still wind up with thick ooey-gooey sweetness!
How to make your cookies extra thick
Don’t you hate it when you spend all that time baking only to have your cookies come out flat? Yep! It’s happened to me too until I learned some tricks to help my cookies come out thick.
Caution! With these tips baking cookies might become your favorite hobby.
Tip # 1 - Increase your Oven Temperature
Most cookie recipes call for you to bake cookies at 350 degrees. However, if you increase your oven temperature just a little, you’ll find that the cookies won’t spread as much. They’ll stay thicker.
I bake my cookies at 375 degrees. This lets the outside brown quickly and leaves the inside soft. After you pull them out of the oven, the middle continues to bake. Creating the perfect thick cookie. Love it!
Tip # 2 - Always use Cold Butter.
Using cold butter will help to keep the dough consistent and binds with the eggs. Cold butter helps to keep your cookies thicker.
If you’re waiting for an oven to warm, you can also place the cookie batter into the refrigerator and let it chill for 5 minutes. But it’s unnecessary. By using cold butter, it creates the same effect.
Tip # 3- Use Cornstarch or extra Flour
Both cornstarch and flour are thickening agents. So it makes sense that by adding a small amount of cornstarch or flour you’ll have thicker cookies.
Usually an extra tablespoon of cornstarch or flour will do the trick.
Can I Bake my Cookies on Aluminum Foil?
Are you wanting to avoid cleaning your cookie sheets?
Good news! Yes, you can cook them on aluminum foil. Just know that the bottoms may bake faster, which can make the cookies more crispy.
You can also bake your cookies on parchment paper.
The cookie times are the same no matter how you line or don’t line your cookie sheets.
What rack should I bake the Walnut Chocolate Chunk Cookies?
For the best baking, place your cookie sheet in the center of your oven. Baking one sheet of cookies at a time will yield the best cookies.
If you want to bake 2 sheets of cookies at the same time. Then have one sheet at the top, one at the bottom. Half way through the bake switch the cookie sheets.
Do Cookies harden as they cool?
They sure do! Most cookies are soft when they come out of the oven, especially the middle of the cookie.
As they are sitting out, they will continue to bake. This makes the best cookies with the crispy outter crunch and the softer cooked middle.
How do you tell if your Cookies are Done?
First, press the edges with your fingers. If the edge doesn’t fall inward, then your cookies are done.
The center of the cookie will be soft. It will continue to bake as they are cooling.
How long should I let my Cookies rest before eating?
Uh, not more than a minute or two! Mainly because if your house is like mine, those cookies coming out of the oven are magnets for the kids to suddenly show up! I’m okay with that, my opinion is to eat them while they are still warm.
FREE Walnut Chocolate Chunk Cookie Recipe
- ½ c. vegetable shortening
- ½ c. unsalted butter
- 1 c. granulated sugar
- 1 c. brown sugar, packed
- 2 large eggs
- 2 t. vanilla extract
- 3 c. all-purpose flour
- 1 t. baking powder
- 1 t. baking soda
- ½ t. salt
- 1 c. chocolate chips
- 3-oz. dark chocolate bar, chopped
- 1 c. walnuts, chopped
1.Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2.Cream shortening and butter with granulated and brown sugars in a large mixing bowl. Mix in eggs and vanilla extract until well blended.
3.Add in flour, baking powder, baking soda, and salt. Mix to combine.
4.Fold in chocolate chips, chopped chocolate and walnuts until thoroughly combined.
5.Use a large cookie dough scoop to make 24 balls of dough. Place 6 balls of dough on the prepared baking sheet with 1-2 inches in between each ball. Flatten dough with the bottom of a glass.
6.Place in pre-heated oven and bake 10-12 minutes or until golden brown and cooked through. Remove from oven and cool slightly before serving. Enjoy!
Want more cookies? Use a cookie scoop for 48 smaller cookies.
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